Sweet Miso Soup with Baby Turnips

This sweet baby turnip soup seasoned with miso paste, sugar, sake, and mirin is a simple but flavorful Japanese-inspired first course.

• Preparation Time: 10 mins
• Cooking Time: 14 mins
• Total Time: 24 mins
• Calories: 178 Calories

Ingredients

• 3 tablespoons white sugar
• 1 tablespoon mirin (sweet cooking rice wine)
• 2 cups warm water, or to taste
• 1 (4 inch) piece kombu (seaweed)
• 2 small baby white turnips, peeled, with leaves reserved
• 3 ½ tablespoons miso paste
• 1 tablespoon sake (rice wine)

Recipe Instructions

Step 1

Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.

Step 2

Bring water to a boil. Add turnips; simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water; cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu.

Step 3

Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.